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Crockpot Chicken Thigh Recipes

Crockpot Garlic Butter Chicken Thighs Recipe

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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 6 servings
Calories: 350
Ingredients Method Notes

Ingredients
  

  • 6 bone-in, skin-on chicken thighs (about 2.5 lbs total)
  • 1 tsp kosher salt
  • ½ tsp black pepper
  • 2 tbsp unsalted butter
  • 6 garlic cloves, minced
  • ½ cup low-sodium chicken broth
  • 2 tbsp fresh lemon juice
  • 1 tsp dried thyme
  • Fresh parsley, chopped

Method
 

  1. Pat the chicken thighs dry and season with salt and pepper. Melt butter in a skillet over medium-high heat, then sear the thighs skin-side down for 4 minutes until deeply golden.
  2. Whisk together the broth, lemon juice, garlic, and thyme in a small bowl.
  3. Pour half the broth mixture into the slow cooker, add the chicken in a single layer, then pour the rest over the top.
  4. Cover and cook on low for 4 to 5 hours, until the chicken is fork-tender and reaches at least 165°F internally.
  5. Transfer the chicken to a platter, spoon the sauce over the top, and scatter fresh parsley right before serving.

Notes

If you prefer a thicker sauce, whisk 1 tbsp cornstarch with 2 tbsp cold water and stir into the slow cooker during the last 30 minutes of cooking. The chicken is fully cooked at 165°F but becomes even more tender if it climbs to 175-180°F. This recipe works well with boneless thighs; reduce the cook time to 2-3 hours on low.